Senior Editor at Life & Thyme
Los Angeles’s Grand Central Market has experienced two once-in-a-century pandemics. We share their experience through COVID-19 today.
A club founded on whimsy, comradery and spirit(s), we reimagine the Los Angeles Athletic Club’s 1913 Frank Young Cocktail.
In Compton, Lemel Durrah of Compton Vegan provides plant-based options for his community, and builds for a better future.
Associate Editor Gia Hughes reflects on the importance of a neighborhood café regardless of city or stage of life.
In Los Angeles, Walton Goggins and Matthew Alper prove stories can be told in many ways with their spirits brand, Mulholland Distilling.
At the Kennedy Space Center, NASA researchers look ahead to determine the long-term needs and sustainability of their experiments––growing plants on Mars.
In part two of a three-part series on NASA's food programs, the Life & Thyme team travels to the Kennedy Space Center to learn about growing food on orbit.
At the Kennedy Space Center, NASA researchers undertake a series of experiments designed to determine the conditions necessary to grow plants in space.
In Los Angeles and beyond, Chef Wolfgang Puck has spent decades establishing enduring culinary trends and institutions that have inspired an industry.
Every year, Champagne sparkles across the world, as a celebration of the past, an acknowledgement of the present, or the start of something new.
It's never too late for last minute cookies, which is why we're revisiting our collection of contributor-created recipes from the Holiday Issue of Life & Thyme.
In Downtown Los Angeles’ Mercado la Paloma, Azla Vegan draws on tradition and family customs to introduce Ethiopian fare.
Sign up for The Editor's Note to receive the latest updates from Life & Thyme and exclusive letters from our editors. Delivered every weekend.
There was a problem reporting this post.
Please confirm you want to block this member.
You will no longer be able to:
Please allow a few minutes for this process to complete.